Cured Kob With Carrot, Apple & Ginger Jelly, & White & Green Asparagus
Author: Kiran Jethwa
Recipe type: Starter
Cuisine: Mediterranean/ Asian Fusion
Prep time:
Cook time:
Total time:
Serves: 4
Curing fish creates a fantastic texture and will work for most fish. This dish uses very simple molecular gastronomy techniques to create bursting flavours that can be done at home.
Ingredients
- For the kob and garnish
- 2 Kob fillets from a 5 kilo kob
- 3 Kg salt
- 1 Kg brown sugar
- 500 g Darjeeling tea
- 4 Lemon zest
- 4 tbsp. Olive oil
- 7 Garlic cloves
- Black pepper to taste
- 1 Punnet oyster mushrooms
- 2 De seeded sliced Red chilli
- 1 Bunch green asparagus
- 1 Bunch white asparagus
- For the ginger jelly
- 1 kg Carrots
- 2 tbsp. Chopped ginger
- Juice of 1 Lemon
- Juice of 3 green apples
- 5 grams agar agar
Instructions
- To prepare cure for the kob first fillet the fish leaving the flesh and the skin on
- Add lemon zest and Darjeeling tea in a food processor and blitz.
- In a bowl combine salt and brown sugar then add the Darjeeling tea mixture and combine.
- Spread a layer of the cure mixture on a large plate and place the kob fillet on top and then cover completely with the remaining cure. (This will drain all the liquid from the fish)
- Place the kob in a fridge for 12 to 48 hours (depending on how intense you want your flavour)
- Remove the fish from the fridge and wash the cure off
- Place on a chopping board and skin the fillet then cut into fine slithers and set aside
- For the ginger jelly, add to a blender diced carrots, chopped ginger, lemon juice and apple juice. Blend the mixture to a fine pulp and stain using a sieve.
- Restrain the juice using a filter paper to remove the last of the sediment
- Heat up a pan and when hot add the juice then add the agar agar and whisk it slowly while bringing it to the boil
- Remove the juice from the heat and pour a thin layer on a flat plate and spread evenly, then place in the fridge to set for 45 mins or until set
- To make the garnish heat a pan and add olive oil
- Add roughly chopped garlic, a pinch of black pepper and let it crisp up, to this add some chopped oyster mushrooms and stir
- Deseed the red chili and destalk the white and green asparagus and add to the pan, stir and let this cook for 10 mins
- To serve remove the jelly from the fridge and cut into a square shape like form, carefully place the jelly in the centre of the plate and layer with the mushroom and asparagus, top it with the thinly cured fish and add some crispy garlic on top.
